Make delicious meals with Alpro products!
Sticky Gingerbread Cake with Orange Plant-Based Alternative to Yogurt Drizzle
Ingredients
For the cake
- 300ml Alpro Almond Original drink
- ½ tbsp apple cider vinegar
- 300g plain flour
- 200g soft brown sugar
- 3 tsp ground ginger
- 2 tsp baking powder
- 150g stem ginger (drained weight)
- 3 tbsp melted plant-based spread
- Handful of dark chocolate chips
For the drizzle
- 140g icing sugar
- 2 tbsp Alpro Plain plant-based alternative to yogurt
- Zest of 1 orange
Preparation
- Preheat the oven to 180°C, line a 20cm cake tin and place aside for later.
- To start, mix together the Alpro Almond Original drink and apple cider vinegar in a small bowl until smooth. Leave to one side for at least 30 minutes to thicken.
- Once this mixture has thickened, make the batter. In a large mixing bowl, mix together the flour, soft brown sugar, ground ginger and baking powder until there are no lumps.
- Roughly chop a handful of the stem ginger and stir it through the batter, along with the previously prepared Alpro Almond Original drink and apple cider vinegar mixture, melted plant-based spread and dark chocolate chips.
- Pour the batter into a lined cake tin and bake in the oven for 40-50 minutes until cooked through but still a little fudgy. Once cooked, remove from the oven and leave to cool a little.
- To make the orange drizzle, mix together the icing sugar, Alpro Plain plant-based alternative to yogurt and orange zest until smooth.
- Once the cake is cooled, drizzle the icing over the top of the cake before serving.
